No Knead Dough Recipes
NO KNEAD DOUGH
A very simple dough that can be stirred together in minutes, stored in the refrigerator for up to two weeks, and used to make dinner rolls, bread, and more!
Provided by Katerina | Easy Weeknight Recipes
Categories Bread
Time 2h10m
Number Of Ingredients 4
Steps:
- In a 5-quart mixing bowl or container, mix together water, yeast, and 1 tablespoon salt.
- To the yeast mixture, add the flour; mix with a wooden spoon until all the flour is incorporated.
- Cover dough loosely with a kitchen towel and let rise at room temperature for 2 hours.
- If not using right away, transfer dough to a container with a lid.
- Cover and refrigerate for up to 14 days.
- When ready to use, let dough stand at room temperature for 30 minutes before using.
- You don't have to use the entire dough all at once. You can remove portions of dough to make dinner rolls, loaf of bread, skillet bread, etc.
Nutrition Facts : Calories 124 kcal, Carbohydrate 26 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
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NO-KNEAD DOUGH - BETTER HOMES & GARDENS
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Total Time 2 hrs 15 minsCalories 2997 per serving
- In a 5-quart nonreactive container, mix water, yeast, and 1 tablespoon kosher salt. Add flour; mix until just incorporated.
- Do not punch dough down. Shape and bake dough the day it's made or refrigerate in a lidded container (not airtight) for up to 14 days. (The dough is easier to work with after several hours of refrigeration.) If dough is chilled, let it rest 30 minutes at room temperature before using. Makes 3 1/2 pounds.
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